firstly, cut the brinjals in x-shape without taking off the stalk.

soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.

meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.

now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove.

roast on low flame until spices turn aromatic.

further, add 2 tbsp dry coconut and roast slightly.

cool completely and transfer to the blender.

also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.

blend to a thick paste adding ¼ cup water.

now stuff in the prepared masala paste to all the brinjals and keep aside.

in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.

saute ½ onion until it changes colour slightly.

now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.

add in stuffed brinjal and saute gently.

cover and cook for 2-4 minutes stirring occasionally.

add in the leftover masala paste and saute well.

also, add ½ cup tamarind extract and mix well adjusting consistency as required.

cover and simmer for 20 minutes stirring in between.

after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.

finally, enjoy gutti vankaya curry with roti or rice.